Don’t throw away that tinned fish oil! Use it in this tasty dressing – recipe

Tom Hunt’s potato, caper and red onion salad with tinned fish oil dressing. Photograph: Tom Hunt/The Guardian

Canned fish oil, which we pay for alongside the fish itself, is an absolute flavour bomb that’s not to be wasted. Use the leftover oil for frying a seafood dish such as a kedgeree or when sauteing the base of a fish stew, or turn it into a powerful and flavourful dressing, as in today’s potato salad recipe. I’d recommend using canned fish in extra-virgin olive oil, if you can, but in truth any oil will work. To save energy, boil your eggs on top of the potatoes for six minutes.

Potato salad with tinned fish oil dressing